Sheet Pan Pancakes Recipes: An Easier Way To Make Pancakes
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Have you ever made sheet pan waffles? Baked in the oven instead of fried in a skillet, you not only save time and effort flipping pancakes on the stove top, but you can refrigerate or freeze them for easy reheating. September 26th is National Pancake Day and the last week of February is National Pancake Week. But why wait until then to see how easy it is to make this recipe? Below: > The history of sheet pan pancakes. > Different mix-ins, both sweet and savory. > The different types of pancakes and waffles: a photo glossary. > The year’s 18 pancake, waffle, French toast, and crêpe holidays. > The year’s 116 breakfast holidays. > More pancake recipes. Sheet pan pancakes are just what they sound like: standard pancake batter poured into a rimmed sheet pan and baked, without the labor- and time-intensive process of standing at the stove (and in our case, no hopeless struggle to create even round shapes). Then they’re sliced into squares, top with syrup or other garnish, and served Plus, sheet pan pancakes can be refrigerated reheated for a speedy breakfasts, or frozen and reheated in a toaster. The versatility of sheet pan pancakes allows for endless customization and experimentation with different toppings, from fresh fruit and nuts to savory options like cheese and spinach. The savory options can be a light lunch or dinner with a large salad. While these are relatively new on the scene, there doesn’t seem to be a verified single inventor of sheet pan pancakes. The earliest recipe we could locate was originally published on Five Heart Home in 2013 as “Peach Cobbler Pancake Squares,” then later revived after “pancake squares” were rebranded as “sheet pan pancakes.” The earliest use of the name “sheet pan pancakes” appears on Bellyful Blog in 2017. Prep time is 10 minutes and cook time is 5 minutes. Thanks to Healthy Family Project for the recipe. This recipe uses strawberries, blueberries, and chocolate chips, but you can use any “toppings” you like. See the options below. One of the best things about sheet pan pancakes is that you can divide the pan into quadrants, with a different topping on each part so each person has his or her favorite. You can make sweet and savory in one batch if you like. 1. PREHEAT the oven to 425°F. Cover a baking sheet with parchment paper and spray with nonstick cooking spray. Set aside. 2. MIX the flour, baking powder, sugar, and salt in large bowl. Add the milk, egg and melted butter; mix until smooth. 3. POUR batter onto the baking sheet and smooth into even layer that covers the pan. Top with the strawberries, blueberries and chocolate chips. 4. BAKE for 5-7 minutes, or until cooked and golden brown. Let cool slightly before cutting into squares. |
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 [6] You can use four different toppings, including a mix of sweet and savory (photo: The Nibble). SWEET & SAVORY MIX-INS OR TOPPINGS You can either mix the ingredients into the batter or spread them across the top of plain batter after it’s in the pan. A total of 1 cup of mix-ins can be added. Cut larger fruits into small pieces so they bakes evenly. Pat very juicy fruits dry to keep the pancake from getting soggy. As mentioned above, use frozen fruit in small pieces and don’t thaw it first. CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM. |
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[3] Today’s recipe, below, is from the Healthy Family Project. Find many more recipes on 
